1/2 pound pork ribs
1 daikon/turnip (medium-sized)
6-8 dried oysters (rinsed and soaked in water for 15 minutes)
1 tablespoon wolfberries/goji berries
1 1/2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1/2 cup water
Salt to taste
Sugar to taste
1/2 tablespoon oil
6 cloves shallots (peeled)

Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add in the dried oysters and daikon. Do a few quick stirs, follow by the pork ribs, rice wine, soy sauce, and water. Lower the heat to between medium and low, and then cover it up with a lid. Braise for about 20-30 minutes or until the water reduces and thickens. Add salt and sugar to taste and serve hot immediately.

Cook’s Notes:

1. If you don’t like pork ribs, you can use chicken drumsticks. Just cut the chicken drumsticks into pieces, with bones in.
2. You can use Japanese sake if you don’t have Chinese rice wine.

1 lb (500 g) shrimp (in the 40 to 50 per lb range)
3 tablespoons vegetable oil
2 dried finger-length red chili peppers
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1 small onion, grated on the largest grating holes on a box grater or in a food processor
1 fully ripe tomato, cut into 4 pieces
1/4 teaspoon ground turmeric
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
11/2 teaspoons Garam Masala
1/4 cup (65 ml) water

If you’re using shrimp with their peels and heads on, remove their heads, peel the shrimp, remove their tails and devein them.  Rinse the peeled shrimp in cold water.

Pour the oil into a medium nonstick skillet and place over medium heat. When the oil is heated, tear open and add the red chili peppers, cumin seeds and mustard seeds. Sauté until the cumin seeds turn brown and you hear the mustard seeds pop, stirring frequently, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the onion. Sauté until the onion is golden brown, stirring frequently, about 6 minutes.

Reduce the heat to medium-low. Add the tomato and cover the saucepan. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.

Add the turmeric, red pepper, salt, black pepper and Garam Masala. Stir to combine. Cook uncovered for 6 minutes, stirring frequently. This is the masala (spice base).

Add the shrimp. Stir to combine. Add the water and increase the heat to medium. Cook until the shrimp are opaque and they curl up, stirring frequently, about 5 minutes. Enjoy now or let cool to room temperature and refrigerate for later

1 lb (500 g) boneless, skin-on chicken thighs, cut into 1-in (2.5-cm) pieces
1 cup (160 g) potato starch
½ cup (64 g)  sesame seeds
Oil, for deep-frying
Lemon wedges, for garnish

Marinade
3 tablespoons soy sauce
2 cloves garlic, grated
1½ tablespoons sugar
1 tablespoon saké
1 tablespoon rice wine vinegar
1 tablespoon ginger juice

To make the Marinade, shake together the ingredients in a large, resealable plastic bag until the sugar has dissolved. Add the chicken and toss until evenly coated.

Let marinate in the refrigerator (tossing occasionally) 2 hours to overnight. Remove the chicken from the marinade and discard the liquid.

Combine the potato starch and sesame seeds in a large shallow bowl or resealable plastic bag. Lightly coat the chicken in the potato starch mixture and let rest on a wire rack until dry, about 20 minutes.

Meanwhile, in a deep-fryer, stockpot or large wok, heat 2 inches (5 cm) of oil to 360°F (180°C).

Fry the chicken, a few pieces at a time, until they float to the top and turn deep golden brown, 3 to 5 minutes. Using a slotted spoon or chopsticks, carefully remove the chicken and let drain on a clean wire rack. Repeat with the remaining chicken pieces

4 live blue swimmer crabs
100 ml Dona Elena olive oil
1 small onion, diced
1 small carrot, diced
1 small potato, diced
2 garlic cloves minced
2 eggs, lightly beaten

Place the crabs in the freezer for 30 minutes to send them to sleep, then drop then in a large pot of boiling water for 5 minutes. Remove from the pot and allow to cool. Pick out the meat from the crabs and place them in a bowl. Reserve the top shells and give them a good rinse and set aside.

Heat 50 ml of the olive oil in a large pan and saute the onion for around 5 minutes until translucent. Add the diced carrot and potato along with the garlic cloves and cook until the vegetables are soft, around 10 minutes over a low heat. Season with salt and pepper to taste.

Place the vegetables in a bowl with the reserved crab meat and mix in the lightly beaten egg. Allow to cool slightly and then divide the crab mixture among the four shells.

Heat the rest of the olive oil in a large pan and carefully place the crab shells (crab mixture facing the pan) on the heat and cook for around 5 minutes over a medium heat until golden brown. Drain on paper towels and serve with ketchup (banana  is my preference) and mayonnaise on the side

 

 

First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar.ox. 

Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir together well, then cover and bake at 375 degrees for 45 minutes

Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.

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Ingredients

• 6 chicken legs (or thighs)
• 1 teaspoon sea salt
• 1 teaspoon coriander powder
• 1/2 teaspoon fennel powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon white pepper (sub ( ground black pepper)
• 1/2 teaspoon chili powder (sub ( 1/4 tsp cayenne pepper)
• 1/2 teaspoon ginger powder (optional)
• 1/2 teaspoon garlic powder (optional)
• 5 tablespoons coconut milk powder (sub ( 1/4 cup coconut milk)
• 1 teaspoon sugar

Directions

Preheat oven to 190 degrees Celsius.

Rub the chicken pieces with salt.

Mix all the spices, sugar and dried coconut milk together.

Rub the chicken pieces with the spice mix.

Set aside for an hour.

Space out chicken pieces in a pan lined with foil or baking paper.

Bake for 40-50 minutes, until chicken is golden brown.

Serve while still warm -- with rice and a side dish of stir-fried vegetables or salad

100 g rumps of beef slice

Vegetables
40 g baby corn quartered
40 g mushroom quartered
40 g spring onion cut 2 cm
40 g celery sliced
20 g vegetable oil
50 g stock
20 g white onion

Sauce
15 g oyster sauce

To thicken
2 g tapioca flour.
5 g water.

Marinade
5 g barbecue sauce
5 g oyster sauce
4 g sugar
1 g garlic oil (904)
20 g vegetable oil
20 g white onion

For the garnish
1 g fresh coriander leaves

 

 

Mix the ingredients of the marinade in a bowl.

Add the sliced beef and mix again. Keep in the fridge.

Mix the tapioca flour & water, set aside.

Heat oil in a wok, add the marinated beef and stir-fry for 2 minutes.

Add the chicken stock, sauces and the vegetables and stir-fry for a further 2 minutes.

Add the tapioca mixture, mix well and remove immediately in the serving dish. Garnish and serve hot.

 

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• 1 tablespoon sugar
• 1/2 teaspoon garlic, chopped
• 1 cup soy sauce
• 1/2 teaspoon anise, freshly ground
• 1 tablespoon stir-fry oil
• 1 tablespoon ginger, chopped
• 1/2 teaspoon cinnamon, ground
• 1 cup vermicelli, cooked

             1 lb pork tenderloin

12.00 Normal 0 false false false EN-PH X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; mso-bidi-font-size:14.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-fareast-language:EN-US; mso-bidi-language:TH;}1. Cut pork into 8 to 10 strips.
2. Combine marinade ingredients.
3. Add meat and marinate meat for 1 hour.
4. Grill or broil pork until done, about 10-15.
5. Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
6. To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.

 

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Sesame Oil Chicken Recipe

Ingredients:

3 chicken drumsticks (chop into 3-4 pieces each, bone-in)
2-3 inches knob of ginger (peeled and cut into thin strips)
1 1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 tablespoon Shaoxing wine or Chinese rice wine
2 tablespoons sesame oil
1/2 cup water
3 dashes white pepper powder

Method:

Heat up a wok over high heat and add the sesame oil. When a swirl of smoke appears from the wok and the oil is fully heated, add the ginger strips and stir fry until light brown or aromatic. Add chicken to the wok and stir fry for about 10-15 seconds before adding the soy sauce, oyster sauce, wine, and white pepper powder. Continue to stir-fry until the chicken is 70% cooked. Add water and do a few quick stirs. Cover the wok with the lid and turn the heat to medium to low heat and let the chicken cook for a few minutes or until the sauce thickens and the meat becomes tender. Dish out and serve immediately.

1/4 KG BEEF ROUND/SHORT RIBS

1 CUP GRATED CHEDDAR CHEESE

3 CLOVES GARLIC

4 PCS ONIONS MINCED

2 MEDIUM POTATOES,CUT INTO CHUNKS

1 PC CARROTS, CUT INTO CHUNKS

1/2 CUP GREEN PEAS

1PC GREEN BELL PEPPER

1 PC LAUREL

1 SMALL CAN LIVER SPREAD

1 CAN DONA ELENA DICED TOMATOES

SUGAR AND SALT TO TASTE

SILING LABUYO (OPTIONAL)

2 TBSP DONA ELENA PURE OLIVE OIL

1O PCS DONA ELENA OLIVES

SOME WORCESTERSHIRE SAUCE TO MARINADE BEEF

 

Marinade beef in worcestershire sauce for about an hour. Saute garlic and onions in olive oil.  Add the beef. Brown all side. saute with Dona Elena diced tomatoes for 5 minutes, cover with enough water till tender. Add potatoes, carrot and bay leaf, some salt, liver spread, sugar.Simmer for another 10 minutes. Add the bell pepper green peas and cheese.you may add 2 pcs siling labuyo. Serve hot.

 

1 kilo beef; cut into desired pieces

1 can DONA ELENA diced tomatoes
1 potato; quartered
1 carrot; cut in 1 inch chunks
1 camote cut in 1 inch chunks
1 small head quartered
1/4 kilo pechay
4 saging na saba
1 onion; minced
1 tablespoon garlic; minced
1/4 cup fish sauce
1 tables[oon DONA ELENA pomace olive oil

2 chorizo de bilbao, sliced

1 cup garbanzos

Preparation:

In a skillet, fry the saba and potato in 3 minutes. Set aside.

In a bowl, mash one fried saba. Set aside.

In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.

Sauté garlic and onion in a saucepan.Add the chorizo. Add the beef and stir fry with fish sauce for 3 minutes. Add DONA ELENA diced  tomatoes and simmer for 5 minutes.

Pour the broth and at first boil, add the potato, sweet potato, carrot, and saba. Let boil for 10 minutes. Add the mashed saba and mix well. Add repolyo and garbanzos parboil for 3 minutes. Add pechay and remove from fire after 2 minutes or until the pechay is done.

 

Serve hot.

THIS IS ONE OF MY FAVORITE EGG HAND ME DOWN RECIPES FROM MY SPANISH GRANDMOTHER, YOU CAN EAT IT WITH BREAD OR RICE. WE USED TO BUY FRESH SUN RIPENED TOMATOES FROM THE FARMERS HERE IN MARIKINA, BUT AT LAST COOKING THIS IS SO MUCH EASIER WITH DONA ELENA CANNED TOMATOES.

 

INGREDIENTS:

 

6 LARGE EGGS

1 CAN DONA ELENA DICED TOMATOES ( DRAINED)

1 LARGE YELLOW ONION (cHOPPED)

2 TBSP DONA ELENA OLIVE OIL

SALT

 

 

PREPARATION:

 

BEAT EGGS IN A LARGE BOWL. HEAT OIL IN A SKILLET, ADD CHOPPED ONIONS THEN THE TOMATOES. AFTER ABOUT 30 SECONDS, POUR EGGS INTO THE SKILLET STIRRING FREQUENTLY UNTIL EGGS ARE SCRAMBLED AND SET, BUT STILL MOIST  ADD SALT TO TASTE.

 

SERVE.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 1 kg bangus
• 1 cup flour
• 1 cup DONA ELENA extra virgin olive oil
• 1 yellow or white onion, chopped
• 1 can DONA ELENA diced tomatoes
• 4 cloves garlic, sliced
• 1/8 cup parsley, chopped
• salt and sugar to taste

Preparation:

This sardine recipe makes 4 servings.

Clean the bangus. Rinse thoroughly under cold water.

Pour DONA ELENA extra virgin olive oil into large, heavy frying pan and place on stove on medium high heat. Place the flour on a plate. Coat each sardine with flour and fry in pan. When done, remove them and place on a plate for later.

Add the onion, garlic, parsley to the frying pan and sauté in the remaining oil. Add DON ELENA diced tomatoes and sauté 5-10 minutes further.

Add the sardines back into the frying pan with the other ingredients and cook another 5-10 minutes. Add salt to taste. Serve with bread